Prepare the brownies. Preheat the oven to 350 degrees and line an 8x8" square baking pan with foil. Place the stick of butter and 6 ounces of chocolate in a large bowl.
1 stick unsalted butter, 6 ounces bittersweet chocolate baking wafers or bar
Microwave at 50% power for 3-4 minutes, stirring well after each minute until melted.
Whisk in the 3/4 cup sugar and salt until well combined, followed by the vanilla. Vigorously whisk in the eggs one at a time until incorporated.
3/4 cup granulated sugar, 1/4 teaspoons salt, 1 teaspoon vanilla extract, 2 large eggs
Stir in the flour just until incorporated, about 30-35 strokes. The batter will be thick and glossy.
1/2 cup all purpose flour
Pour the batter into the prepared pan and spread evenly.
Bake for 20-25 minutes until set and puffed in the middle, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Prepare the frosting. Place the pecans on a rimmed baking sheet.
3/4 cup pecans
Bake at 350 degrees until toasted and fragrant, about 8-10 minutes. Chop and set aside.
Place the 1/2 cup sugar, 1/2 cup cream, egg yolks, 4 tablespoons butter and salt in a large saucepan. Cook over medium low heat until the butter and sugar have melted, then increase to medium heat and bring to a boil, stirring often, about 5-6 minutes. Cook 1 additional minute, stirring continuously until thickened and the mixture coats a wooden spoon.
1/2 cup granulated sugar, 1/2 cup heavy cream, 2 large egg yolks, 4 tablespoons unsalted butter, 1/4 teaspoon salt
Remove from heat and stir in the vanilla extract, followed by the coconut flakes and chopped pecans. Let stand until cool, then spread over the cooled brownies.
1 teaspoon vanilla extract, 3/4 cup unsweetened coconut flakes
Drizzle the brownies with ganache, if desired, then wait one hour or so until the frosting has set before slicing. Enjoy!
Chocolate ganache, for drizzling